CHICK BRICK RECIPES
CHICKEN IN A BRICK RECIPE - FOOD.COM
Make and share this Chicken In A Brick recipe from Food.com.
Total Time 2 hours 5 minutes
Prep Time 35 minutes
Cook Time 1 hours 30 minutes
Yield 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Place both halves of the chicken brick in a sink and cover completely with cold water and leave for at least 30 min.
- (This ensures that brick does not dry out and crack during cooking.) Preheat oven to 190 degree C, 15 min before roasting the chicken in a brick.
- Place lemon pieces, some bay leaves, tarragon sprigs into clean chicken cavity.
- Season well with salt and freshly ground black pepper.
- Place half the prepared vegetables in the base of the drained chicken brick, then place chicken on top.
- Arrange remaining vegetables and the remaining bay leaves around the chicken.
- Pour the white wine and chicken stock over.
- Place lid of chicken brick on top to cover the chicken.
- Roast in the preheated oven for 1hr 30min or until the chicken is cooked.
- (Test by inserting a skewer into the thickest part of the chicken thigh. The juices should run clear.) Remove chicken brick from oven.
- For the sauce-------------------.
- Pour off cooking liquor and reserve in a bowl.
- Keep chicken and vegetables hot, covered, in the oven, while preparing the sauce.
- Place liquor in a small pan and bring to boil.
- Cream fat and flour together to make a beurre manie, then drop small amounts into boling liquor, whisking continuosly.
- When sauce is thickened, smooth and glossy, draw off the heat, stir in the cream, then reheat gently and season to taste.
- Serve with chicken, vegetables and rice or potatoes.
Nutrition Facts : Calories 1014.2, FatContent 64.6, SaturatedFatContent 21, CholesterolContent 304.1, SodiumContent 446.9, CarbohydrateContent 24.8, FiberContent 3, SugarContent 5.5, ProteinContent 74
CHEF JOHN'S CHICKEN UNDER A BRICK RECIPE | ALLRECIPES
You should use a big cast iron pan for this, but it will also work in a high-quality, heavy-duty stainless steel pan, or other oven-proof skillet. The key is to heat it very well before the chicken goes in. Other than that, there's really no way to screw it up, unless you under or overcook it, which won't happen, since you're going to check it with the thermometer.
Provided by Chef John
Categories World Cuisine European Italian
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 1 whole chicken
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Use kitchen shears to cut down both sides of the backbone. Remove backbone and discard. Cut through breastbone from the inside until chicken folds out like a book and lays flat.
- Season chicken all over with salt and black pepper, and sprinkle herbes de Provence on the inside. Let chicken sit for 20 to 30 minutes at room temperature; pat dry with paper towels. Brush skin-side of chicken with oil and season again with salt and black pepper.
- Heat an oven-proof cast iron skillet over high heat until very hot, about 5 minutes. Place chicken, skin-side down, in hot skillet and place bricks evenly on top to weigh down chicken.
- Roast chicken in the preheated oven for 25 minutes. Remove bricks, turn chicken over, and continue roasting until juices run clear and meat is no longer pink at the bone, 5 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
- Preheat the oven's broiler and broil the chicken until skin is crispy and golden, 1 to 3 minutes.
Nutrition Facts : Calories 302.9 calories, CholesterolContent 132.5 mg, FatContent 13.3 g, ProteinContent 43.1 g, SaturatedFatContent 3.4 g, SodiumContent 153.8 mg
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CHICKEN UNDER A BRICK RECIPE | BON APPÉTIT
Getting your chicken super juicy on the inside and extra crispy on the outside requires one simple tool (that’s the brick part) and a few helpful techniques.
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- Spoon some pesto verde onto a platter. Top with chicken, skin side up, and spoon more pesto over (but don’t cover up all that beautiful crisp skin you just created!).
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CHICKEN UNDER A BRICK RECIPE - NYT COOKING
It isn't easy to cook chicken so that its skin is crisp and its interior juicy. Grilling, roasting and sauteing all have their problems. But there is an effective and easy method for getting it right, using two ovenproof skillets. A split chicken is placed in one of them, skin side down. The other skillet goes on top as a weight, which helps retain moisture and insures thorough browning. A couple of clean rocks or bricks can be used instead of the second skillet. (If the weight of choice doesn't seem terribly pristine, it can be wrapped in foil.)
From cooking.nytimes.com
Reviews 4
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Calories 566 per serving
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Calories 566 per serving
- Cook over medium-high to high heat for 5 minutes, then transfer to the oven. Roast for 15 minutes more. Remove from the oven and remove the weights; turn the chicken over (it will now be skin side up) and roast 10 minutes more, or until done (large chickens may take an additional 5 minutes or so). Serve hot or at room temperature, with lemon wedges.
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CHICKEN UNDER A BRICK RECIPE | SOUTHERN LIVING
Crispy chicken and cast-iron skillet potatoes work together in this juicy brick chicken recipe that's perfect for weeknight dinners and supper club, alike. Using the weight of a cast-iron skillet filled with potatoes, the dish uses a "chicken under a brick" technique to push the chicken flat against your hot grill grates. This method not only cuts your cooking time in half, but it also helps sear in the chicken's flavor and juices while creating a perfectly brown, crispy skin. Better yet, there's no juggling three pans on the stove while the chicken is on the grill with this recipe. Your side dish will cook at the same time. Now that just might give new meaning to the phrase, "two birds, one stone," if you ask us.
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Total Time 1 hours 50 minutes
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Total Time 1 hours 50 minutes
- Meanwhile, place lemons, cut side down, on lit side of grill, and grill, covered with grill lid, about 5 minutes or until charred and softened. Serve chicken with potatoes and charred lemon.
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However Brick Chicken or Chicken Under a Brick is one of our most simple and reliable ways to get tender, perfectly cooked chicken and that crispy skin we all crave.
From delish.com
Total Time 1 hours
Category low-carb, nut-free, date night, dinner party, weeknight meals, poultry
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From delish.com
Total Time 1 hours
Category low-carb, nut-free, date night, dinner party, weeknight meals, poultry
Cuisine American
- Preheat oven to 500°. Pat your chicken totally dry with a paper towel and place it on a cutting board, breast side down. Using kitchen shears or a very sharp knife, cut out the backbone of the chicken. Flip the chicken over and press down on the upper breast of the chicken until the bird now lays flat on the board (you should hear a cracking or popping noise). This is called spatchcocking and will give an even surface area to help ensure crisp skin. Rub the chicken with 1 tbsp of olive oil and season liberally with kosher salt and freshly ground black pepper. Let sit at room temp for 20 minutes. Preheat a large cast iron skillet over medium high heat for 3 minutes. Add the remaining olive oil and let heat in the pan for additional 30 seconds. Place your chicken into the pan, skin side down, making sure to press the chicken down so that you are getting as much contact with the pan as possible. Place foil covered bricks or another cast iron skillet on top of the chicken. Let sear for 5 minutes. Transfer the chicken (with weights) to the oven and roast for 15 minutes. Remove chicken and weights. Flip chicken and return to the oven for another 10 minutes or until the thickest part of chicken reads an internal temp of 165°F. Place the chicken on a platter to rest. Move the cast iron skillet with browned bits to the stove and heat over medium heat. Add shallot and jalapeño and cook until softened, about 3 minutes. Add the wine and lime juice and scrape up any remaining browned bits from the bottom of the pan. Reduce heat to low and add the butter, stirring until the sauce has taken on a glossy sheen. Stir in the cilantro and cook until incorporated, about 30 seconds. To serve, place the chicken either back in the skillet or on a serving platter, and then pour sauce over top.
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CHICKEN UNDER A BRICK RECIPE - NYT COOKING
It isn't easy to cook chicken so that its skin is crisp and its interior juicy. Grilling, roasting and sauteing all have their problems. But there is an effective and easy method for getting it right, using two ovenproof skillets. A split chicken is placed in one of them, skin side down. The other skillet goes on top as a weight, which helps retain moisture and insures thorough browning. A couple of clean rocks or bricks can be used instead of the second skillet. (If the weight of choice doesn't seem terribly pristine, it can be wrapped in foil.)
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Calories 566 per serving
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Calories 566 per serving
- Cook over medium-high to high heat for 5 minutes, then transfer to the oven. Roast for 15 minutes more. Remove from the oven and remove the weights; turn the chicken over (it will now be skin side up) and roast 10 minutes more, or until done (large chickens may take an additional 5 minutes or so). Serve hot or at room temperature, with lemon wedges.
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GRILLED CHICKEN UNDER A BRICK RECIPE | ALLRECIPES
This is a very basic recipe for chicken on a brick. Feel free to brine the chicken beforehand or season it with extra herbs or spices.
From allrecipes.com
Reviews 5
Total Time 1 hours 5 minutes
Category Meat and Poultry, Chicken, Whole Chicken Recipes
Calories 228.8 calories per serving
From allrecipes.com
Reviews 5
Total Time 1 hours 5 minutes
Category Meat and Poultry, Chicken, Whole Chicken Recipes
Calories 228.8 calories per serving
- Grill for 40 minutes. Remove the bricks, turn the chicken, and continue grilling until the skin is crispy, 5 to 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove and let rest for 10 minutes.
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Getting your chicken super juicy on the inside and extra crispy on the outside requires one simple tool (that’s the brick part) and a few helpful techniques.
From bonappetit.com
Reviews 4.8
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Reviews 4.8
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See details
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Total Time 1 hours
Category low-carb, nut-free, date night, dinner party, weeknight meals, poultry
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- Preheat oven to 500°. Pat your chicken totally dry with a paper towel and place it on a cutting board, breast side down. Using kitchen shears or a very sharp knife, cut out the backbone of the chicken. Flip the chicken over and press down on the upper breast of the chicken until the bird now lays flat on the board (you should hear a cracking or popping noise). This is called spatchcocking and will give an even surface area to help ensure crisp skin. Rub the chicken with 1 tbsp of olive oil and season liberally with kosher salt and freshly ground black pepper. Let sit at room temp for 20 minutes. Preheat a large cast iron skillet over medium high heat for 3 minutes. Add the remaining olive oil and let heat in the pan for additional 30 seconds. Place your chicken into the pan, skin side down, making sure to press the chicken down so that you are getting as much contact with the pan as possible. Place foil covered bricks or another cast iron skillet on top of the chicken. Let sear for 5 minutes. Transfer the chicken (with weights) to the oven and roast for 15 minutes. Remove chicken and weights. Flip chicken and return to the oven for another 10 minutes or until the thickest part of chicken reads an internal temp of 165°F. Place the chicken on a platter to rest. Move the cast iron skillet with browned bits to the stove and heat over medium heat. Add shallot and jalapeño and cook until softened, about 3 minutes. Add the wine and lime juice and scrape up any remaining browned bits from the bottom of the pan. Reduce heat to low and add the butter, stirring until the sauce has taken on a glossy sheen. Stir in the cilantro and cook until incorporated, about 30 seconds. To serve, place the chicken either back in the skillet or on a serving platter, and then pour sauce over top.
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